Crockpot Chicken Enchilada Sauce Recipe

Crockpot Chicken Enchilada Sauce

Rushed for time? Want to continue to fill your freezer?

This is so easy it will inspire you to try lot’s of different things!

Always spray you crockpot with cooking oil. Put 4 large chicken breasts in Crockpot.

Pour large can of Green or Red Enchilada sauce over Chicken

Cover and turn on Crockpot. Cook for about 3-4 hours on high or 6-7 on low.

Shred the chicken when thoroughly cooked.

Serve over Rice and top with sour cream and cheese or whatever you like. We also serve with refried beans and Tortilla Chips. My picture is in a plastic container because I forgot to take a picture at dinner and this is my husbands lunch for the next day 🙂 There is rice under that stuff.

Freeze the leftovers!

3 weeks later! Unthaw Chicken Enchilada Sauce. Roll Sauce with some cheddar cheese up and put into pan. I open another can and add a little more sauce on top. Then top again with more cheese. Bake covered at 350 degrees for about 20 –30 mins. You can also add sour cream inside wraps or wait and serve with dollops on top.

This recipe was sent in to me from Shari Lynne over at www.faithfilledfoodformoms.com. She is on a quest to cut her food budget and make her own economic and “healthier” junk food! LOL!